Recipes – 2014

More great, farm-fresh recipes to help you maximize your goodies from the Lake Bluff Farmers’ Market.

Gazpacho – September 9, 2014
Chicago Tribune, August 22, 1974

8 medium tomatoes, peeled and finely chopped
2 large cucumbers, pared and chopped
8 green onions with tops
1/4 cups minced parsley
2 cloves garlic
2 t. salt
1 t. fresh pepper
1 qt. tomato juice
2 cups undiluted consommé
1/2 cup red wine vinegar
1/3 cup salad oil

Mix all together. Chill. Serve in cups or mugs with sour cream, croutons/ or lime slice. Makes 4 quarts

Heirloom Tomato and Herb Pasta Salad – September 9, 2014
River Valley Ranch

1/4 cup olive oil
1/3 cup crème fraiche
1 T. whit wine vinegar
1 to 1/1/2 t. sugar (optional)
2 pounds mixed heirloom tomatoes
2 T. finely chopped shallot
1 pound fusilli or other short spiral pasta
3/4 cup chopped mixed herbs….basil, parsley, thyme, oregano and tarragon

Whisk together oil, crème fraiche, vinegar, sugar (if using), 1 tsp. salt, 1/2 tsp. pepper in a large bowl. Coarsely chop tomatoes and toss with shallots in dressing.  Marinate until ready to use, at least 10 minutes. While tomatoes stand, cook fusilli in a pasta pot of well salted water until al dente.  Drain in a colander and immediately add to tomato mixture, tossing to combine.  Cool to warm or room temperature ( do not chill), tossing occasionally.  Then stir in herbs.

Pizza Crudo – September 9, 2014
River Valley Ranch

1 clove garlic
1/2 cup olive oil
1 loaf ciabetta bread, split
1/2 oregano
2- 6 to 8 oz. fresh mozzarella cheese, mashed
2 pints multicolored cherry tomatoes, halved or quartered
1 cup basil leaves, shredded
salt and pepper
few pinches of crushed red pepper

Heat a grill or grill pan to medium high heat.  In a small bowl, mix the garlic and oil. Grill the bread until grill marks appear. Brush with the garlic oil, top with oregano and spread with cheese. Top with tomatoes, basil and more oil. Season with salt, pepper, and red pepper.

Strawberries over Fresh Greens
From the Kitchen of K & K Farms – July 31, 2014

Ingredients
Strawberries
Balsamic Vinegar
Greens

Instructions
Rinse and drain strawberries. Slice. Sprinkle with balsamic vinegar. Toss lightly to coat. Add sugar (optional). Serve over fresh lettuces and spinach.

Easy Pie Crust
From the Kitchen of K & K Farms – July 31, 2014

Ingredients
1 Cup flour
2 T. sugar
1/4 cup vegetable oil

Instructions
Mix all ingredients in pie pan. Pat in to shape. Bake at 350 degrees for 10-12 minutes.

Two Day Dill Pickles
From the Kitchen – July 31, 2014

Ingredients
1/4 cup salt
3/4 cup vinegar
2 qts. water
6 cloves garlic
Dill weed
18-24 small pickles (or 12 large pickles) thinly sliced or thinly speared

Instructions
Put pickles in a large covered container (ex. 1 gallon ice cream container). Combine other ingredients. Add additional dill as necessary. Refrigerate. Keeps fresh approximately 6 weeks.

Blueberry Cobbler
From Taste of Home – July 31, 2014

Ingredients
2 cups fresh blueberries
1/2 cup sugar
2 tablespoons butter, melted
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Whipped cream (optional)

Instructions
Sprinkle blueberries into a well-greased 8-inch square baking dish. In a small bowl combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternating with milk. Spread over blueberries. Bake at 350 degrees for 40-45 minutes until golden brown and a toothpick inserted in to the center comes out clean. Serve with whipped cream if desired. Makes 9 servings.